Cook the Beetroot
Boil or roast beets until tender (about 30–40 minutes depending on size). Let them cool, then peel and slice, dice, or grate.
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice (or vinegar), salt, and pepper.
Assemble the Salad
In a large bowl, combine beetroot, onions (if using), and herbs.
Add optional ingredients like cheese, seeds, fruit, or greens.
Add the Dressing
Drizzle the dressing over the salad and toss gently.
Serve
Chill for 15–30 minutes if you prefer it cold, or serve immediately at room temperature.
🧊 Storage:
Keeps well in the fridge for up to 3 days in an airtight container.
ADVERTISEMENT
